How to `casserole' anything

AUTHOR(S)

Weisberg, Karen

PUB. DATE

December 1999

SOURCE

FoodService Director;12/15/99, Vol. 12 Issue 12, p90

SOURCE TYPE

Trade Publication

DOC. TYPE

Article

ABSTRACT

Questions chef Bobby Lerz, executive chef and food service director at Thelen Reid & Priest, a CulinArt account in Manhattan, about the possibilities of making casseroles. Ingredients used by Lerz in his casseroles; Casserole that is considered the biggest seller for Lerz; Recipe for the Southwestern Chicken & Five Pepper Casserole en Croute.

Presents several recipes for casserole without using any meat or dairy products. Popularity of casseroles in the 1950s; Nutritional completeness of casserole; Broccoli Cheese Casserole Before Redux; Vegan Broccoli Casserole.